A tip when preparing the tomatillos: The fastest way to remove the husk and sticky residue is to drop them in a pot of boiling water for 30 seconds before peeling.

Total Time: 0:40

Level:
Easy

Yield:
4 servings

Ingredients

1 lb. tomatillos, husked, washed and quartered

2 jalapeños

1 large white onion, cut into 8 pieces

6 cloves garlic, unpeeled

1/2 bunch cilantro

2 oz. fresh chorizo, removed from skins

1/2 c. chicken broth

8 oz. Tortilla chips

4 oz. Monterey Jack cheese, coarsely grated

4 radishes, very thinly sliced

1 avocado, cut into small pieces

2 tbsp. fresh lime juice (from about 1 lime)

Directions

Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño,
the onion, and garlic, shaking the pan
occasionally, until tender and slightly
charred, 8 to 10 minutes.

Peel the garlic and remove the
seeds from the cooked jalapeño, if
desired. Transfer all of the ingredients
to a food processor and purée until
smooth. Roughly chop half the cilantro
(including the stems), transfer to the
food processor and pulse to combine.

Wipe out the skillet, add the
chorizo and cook over medium heat,
breaking up with the back of a spoon,
until crispy, 5 to 7 minutes. Transfer
to a paper towel-lined plate and wipe
out the skillet.

Return the tomatillo mixture to
the skillet along with the chicken
broth and bring to a simmer. Reduce
heat to low and gently simmer, stirring
occasionally, until slightly thickened,
about 5 minutes. Add the chips and
gently turn to coat in the sauce.
Sprinkle the cheese on top; bake until
the cheese is bubbling and melted
and the chips are starting to crisp,12 to 15 minutes.

Meanwhile, pick the remaining cilantro leaves and transfer to a
medium bowl. Very thinly slice the
remaining jalapeño and add to the
bowl. Add the radishes, avocado,
and lime juice and gently toss to
combine. Spoon over the finished
chilaquiles and
top with the
crispy chorizo.